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Sunday, October 3, 2010

Slow-Roasted Pork Shoulder

From the kitchen of One Perfect Bite...Years ago this succulent pork roast would have been considered proposal food. The recipe for it was developed for Fine Cooking Magazine by Tasha DeSerio and was judged by their staff to be one of their best recipes of 2009. You can find their list here. I'm always a bit suspicious when recipes come with such high praise. Taste is a very subjective thing and I have a problem with anything that purports to be the "best" of class. Every once in a while, I come across something that really is outstanding and this recipe is one of those instances. It makes an amazingly tender roast with very little effort, though there is significant wait time required to produce the results you want to see. I like to start this process several days before I plan to serve the pork. The roast is rubbed with salt and pepper and is refrigerated for 1 to 3 days before being slowly cooked in the oven at a very low temperature. The end result is a fork tender roast that remains moist without being stringy. You also have an assembly of vegetables so meltingly good that you'll wish had doubled or tripled the quantity of them you prepared. The pork is wonderful and can be served with vegetables for a meal, but it also makes amazing pulled pork sandwiches that are so flavorful that no additional sauce is required. I hope you'll try this almost effortless meal. Here's the recipe.

Slow-Roasted Pork Shoulder...from the kitchen of One Perfect Bite, courtesy of Fine Cooking MagazineIngredients:1 6 to 7-lb. boneless pork shoulder roast2 tablespoons kosher salt2 teaspoons freshly ground pepper1 large yellow onion, cut into 1/2-inch-thick rings3 medium carrots, cut into sticks 1/2 inch wide and 2 to 2-1/2 inches long10 cloves garlic, peeled1 cup dry white wineDirections:1) Combine salt and pepper in a small bowl. Rub mixture over all surfaces of pork shoulder. Place the pork, fat side up, in a 12 x 16 x 3-inch pan. Cover and refrigerate for 1 to 3 days.2) When ready to proceed, remove pork from refrigerator and allow to come to room temperature.Position a rack in center of oven and preheat the oven to 300 degrees F. Uncover pork and roast until tender at the margins but center still offers some resistance, about 4 to 4-1/2 hours. Add onion, carrots, garlic, wine, and 1 cup water to roasting pan and continue to roast, stirring vegetables occasionally, until the pork is completely tender, about 1 hour more.3) Remove roast from oven and raise oven temperature to 375 degrees F. Using tongs, separate the pork into 8 to 10 large, rustic chunks and spread out on pan. If most of liquid has evaporated, add a splash more water to create a little more juice. (It shouldn’t be soupy.) Return pork to oven and continue to roast until nicely browned on newly exposed surfaces, about 15 minutes longer. Remove pan from oven, transfer meat and vegetables to a serving platter, and tent loosely with foil. Let rest for 20 minutes. Skim excess fat from juices and serve warm with vegetables and meat. Yield: 6 to 8 servings.

I haven't had roasted pork shoulder since I took up barbecuing several years ago, but this post reminds me of who good it. I may have to take a break from the smoker and give the oven a try as this looks delicious.

Mary this does look perfect! I love using pork shoulder (or pork butt what they call it in the store) It usually comes out so moist. I will bookmark this one. I like to slow roast in the oven instead of the crock pot. Thanks for the review on it.

With the wine, garlic and onion...I know that this pork shoulder must be luxuriously moist and delicious! Thank you for sharing one of the "best" with us. I don't eat pork often, but when I do, I want it to be this!

Mary, this is a gem! I've made slow-roasted pork (and beef) many times. I think I may have actually done it at 275 degrees. But no matter. In the end the succulent meat and the vegetables are incomparable.

I'm always wary of "best ofs" as well. I feel like a recipe should speak for itself and that if it really were "best of" it wouldn't need a name to justify it. Anyways...this looks fantastic! I love a good pork roast. Definitely adding this to my rotation!

UPDATE: this roast was fantastic! My table was quiet...the family was too busy eating - simply delicious. I did add some sliced, peeled and halved potatoes to the pan the last hour, WOW! Thank you again for sharing :)

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